What Is Gelato?

Gelato is not ice-cream. Ice-cream
is not gelato. What's the big
difference? Gelato is better.

Gelato is not ice-cream

The literal translation of the Italian word “Gelato” is “Ice-cream”. This creates a lot of confusion and misunderstanding. While both are sweet frozen dairy products, the similarities end there. We think that authenticity is important. Putting the title "gelato" on a product means that it should live up to certain standards. It should be made fresh. It should use the best ingredients, both locally-sourced and from far away: Italy, for example. Our pistachios are from Bronte, Sicily. Our hazelnuts are from Piedmont. We use only all-natural ingredients, no exceptions. Anything that doesn't live up to these standards is just not gelato.

All-natural ingredients

Unlike many ice-creams, gelato uses only all-natural ingredients. From fresh hazelnuts and pistachios to the milk and water, gelato contains ingredients that are all found in nature. Each ingredient in gelato contributes to its overall nutritional value.

Low fat & low calories

Ice cream has a minimum of 14% fat and “premium” ice creams can have up to 25% fat. Gelato, on the other hand, has 4-8% fat. Gelato is a decadent and completely satisfying treat, but its creaminess comes from expertly balancing every component in the recipe, not from excess fat and sugar.

Protein

Gelato, especially when made with milk and /or nuts, contains a high amount of protein, which is needed daily in the human diet. The high amounts of protein in gelato have made gelato a desirable food for athletes, especially those on a strict regiment as it allows for a non-diet breaking healthy indulgence.

Calcium & Other Vitamins

Gelato also contains a high number of vitamins. Fruit sorbettos tend to have a higher amount of vitamins in them, but even cream flavors made from milk contain essential vitamins. Because gelato is made from milk, it a great source of calcium for non-milk drinkers.

Freshness

When you step inside an ice-cream shop, do you ever notice that you don’t really see the product? It’s usually in giant bins that have most likely been there for weeks or more. All that extra fat gives ice cream an almost unnatural shelf life. A good gelato, like good bread, is made daily.

Less OVERRUN / AIR QUANTITY

Ice cream has 50-100% overrun while gelato has just 30-35%. What does it mean? First of all, when you buy ice-cream, you’re paying for air! More importantly though, less air means more flavor. Gelato has a much stronger and more satisfying flavor because there are more “flavor molecules” touching your tongue in every bite.